Grape Chicken Salad

Grape Chicken Salad

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"Seasoned chopped chicken breast is mixed with grapes and celery in a creamy dressing and served on toasted Parker House rolls."
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50 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Mist a baking pan with non-stick vegetable spray.
  3. Season chicken breasts with Sister's Season Mixture.
  4. Bake 20 to 25 minutes or until chicken is thoroughly cooked.
  5. Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
  6. In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.


  • *or 8 Sister Schubert's Dinner Yeast Rolls, sliced in half and toasted
  • Makes 32 small or 16 larger open faced sandwiches



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